Sunday, July 22, 2012

Wheat Belly: Week 1 in review

I have decided that I don't know how to cook very many vegetables so I will be looking around the Internet for more ideas. If you have any veggie recipes that you would care to share, please feel free. I especially want to learn to cook eggplant but have been pretty unsuccessful thus far. Tell me your secrets please!

This week went fairly well I would say. My hunger seems to be slowing down a lot. I am not looking around for something else to eat 2 hours after I finish eating. I even successfully went out to dinner on Saturday night and had salmon which I love. I ate just a few pieces of broccoli because I was unsure how it was cooked. I didn't touch the rice because I really wasn't that hungry and it wasn't that appealing.

Weird.

Its definitely been a challenge too, don't get me wrong. I have to find some alternatives to salad though because I can see myself getting tired of that pretty quickly and I don't want to get tired of this new lifestyle. I want to be successful!

2 comments:

We have really made a big effort to have a much more plant centered diet in the Challis Palace and I too realized that I don't know how to cook very many vegetables. So feel free to pass along any of the great tips or advice you get and learn!

Here's a wheat-free recipe I completely LOVE: Roasted Chicken Thighs with Cauliflower. It's really easy to make and it made me completely fall in love with cauliflower! You can swap out the chicken thighs for breasts with skin if you don't like dark meat. I also leave out the capers and you can really use any kind of vinegar you like. Red wine and rice wine vinegar are both good. That little bit of vinegar really makes the dish amazing!

If I was closer I'd bring you some Sabra roasted red pepper or pine nut hummus (awesome as a veggie dip) Also, Ina Garten's parmesan roasted broccoli! (I leave out the pine nuts and basil, it's overkill. You can also leave out the parmesan and lemon, and just do it with olive oil, garlic, salt and pepper. It's awesome both ways.)http://www.amateurgourmet.com/2008/11/the_best_brocco.htmlYUM. :)